Title: Mini Monte Cristo Sandwiches
Categories: Appetizer Pork Egg Cheese
Yield: 4 Servings
| 2 | tb | Butter, Softened |
| 2 | tb | Prepared Mustard |
| 8 | | Slices White Bread |
| 4 | oz | Swiss Or Fontina * |
| 4 | oz | Cooked Ham |
| 3 | lg | Eggs |
| 1/2 | c | Milk |
| 1 | | Env. Golden Onion Soup Mix |
| 1/4 | c | Butter |
* Use either type of cheese, but not both.
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Blend 2 T butter with mustard; even spread on each bread slice. Equally top
4 bread slices with cheese and ham; top with remaining bread, buttered side
down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden
onion recipe soup mix until well blended. Dip sandwiches in egg mixture,
coating well. In large skillet, melt 1/4 C butter and cook sandwiches over
medium heat, turning once, until golden. Makes about 16 mini sandwiches.